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This is a guest post by our friend Denise who loves to create amazing Paleo treats! She was kind enough to share her recipe with us and we are loving it! This will definitely be the next treat we'll bring to a potluck!

I was roasting some sweet potatoes as part of my mealprep for a crossfit competition I was participating in the following day. Sweet potatoes, I thought, would be good fuel in between workouts. But then, I thought, "A tubberware full of mashed sweet potatoes? That's boring!" I had left my sampler of Nikki's Coconut Butter on the kitchen counter and the chocolate hazelnut brownie was just begging to become something special. And that's how these fudgey sweet potato brownies came to be. Roasting brings out the natural sugars of the sweet potato and therefore, this recipe required no added sugar (except for sugars already found in the ingredients) YES!

1. With a fork poke a bunch of holes in your sweet potato prior to roasting. Roast your sweet potato for 30-45 minutes at 400F or until soft and fragrant. Lots of sugar will bubble out so it can get kind of sticky, but that's the best part!

2. In another bowl combine all the dry ingredients and whisk to incorporate.

3. Once your sweet potato is nice and soft. Remove the sweet starchy goodness from the skin and mash in a bowl. Allow to cool and add the eggs. Mix until well combined. Then mix in the vanilla extract and coconut butter.

3. Mix in all the dry ingredients until well combined. If it looks a little dry, you can add up to 1 TBSP of melted coconut oil. Fold in the chocolate chips.

4. Turn down your oven to 350F and pour the batter into a parchment lined or greased 8x8 baking pan. Bake at 350F for 20-25 minutes or until done (you can test for doneness by sticking a toothpick somewhere in the middle of the brownie and if it's clean when you pull it out, it's done)

5. These will be really moist so be gentle when serving. Cut into squares and chow down.